Description
This creamy taco soup is a hearty, flavorful one-pot meal made with ground beef, beans, corn, and taco spices in a rich, creamy broth. It’s quick to make and perfect for busy weeknights or cozy family dinners.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (8 oz) package cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 (1 oz) packet taco seasoning
- 2 cups chicken broth
- Salt and pepper, to taste
- Optional toppings: sour cream, chopped cilantro, avocado, tortilla chips
Instructions
- In a large pot or Dutch oven over medium heat, cook ground beef until browned. Drain excess fat.
- Add diced onion and garlic to the beef and cook for 2–3 minutes until softened.
- Stir in taco seasoning, black beans, corn, and diced tomatoes with green chiles.
- Pour in chicken broth and bring to a simmer.
- Add cream cheese and stir until melted and fully incorporated.
- Stir in shredded cheddar cheese until melted and soup is creamy.
- Season with salt and pepper to taste. Simmer for 5 more minutes.
- Serve hot with desired toppings.
Notes
- Swap ground beef for ground turkey or shredded chicken for variation.
- Use low-fat cream cheese and cheese for a lighter version.
- Great for meal prep – stores well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 6g
- Sodium: 880mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg